(helps the medicine go down)

lemon ricotta

I went on a baking/food styling spree 4th of July weekend (see my mini blueberry pie post) and finally got around to making these lemon ricotta bars I had been eyeing from Food52. If you don’t already follow them (via email, Facebook, instagram, etc.) I highly recommend you do! They have tons of fantastic, but simple, recipes as well as beautiful photos and a wonderful selection of kitchen goods/accessories.

I love lemon bars and I love ricotta cheese so it only seemed natural to put them together. The ricotta cheese gave the lemon bars a lighter and fluffier texture than normal lemon bars and made for a tangy yet refreshing summer treat. I brought them into the hospital for my hardworking team and they ate them up pretty quickly!

I’ve been practicing my food styling from my food photography class with Betty Liu and Cottage Farm so I got a little creative with the photo set ups for this recipe. Some of the tips I employed for this shoot was styling using remnants of ingredients (like the juiced lemon rinds and egg shells) and using cheese cloth to add simple texture to the backdrop. One of my favorite things about these photos is the oyster shaped ceramic plate made by Ae ceramics in Maine that I picked up the the Portland Trading Co. in Portland, Maine. I am a little obsessed with this plate which may look familiar to you if you have ever dined at Eventide Oyster Co., also in Portland, Maine. I am planning to add to my collection next time I am in Portland!

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People often ask me how I got into cooking and I don’t really have a great answer. There was no lightening moment for me. It just happened gradually over time, starting around college, each year getting more and more into the world of the culinary arts. Along the way there have been a lot of influences, starting with watching a lot of Food Network: Bobby Flay, Alton Brown (if you haven’t been to his live road show GO!!!), Ina Garten, and Giada De Laurentis.

I have since “outgrown” most of the Food Network shows (and have less time to watch them), but I still turn to my old favorites for some classic tried-and-true recipes. This lemon ricotta muffin recipe by Giada is one of them! It is basically foolproof. Delicious, lemony, soft muffins with just the right amount of sweetness. Perfect for breakfast, brunch, or an afternoon snack!

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

I am a daughter of a mighty and compassionate God. He is the God of gods and Lord of lords, mighty and awesome, He is my refuge. I am the bride of my considerate, ever-understanding, and oh so breath taking husband. I am a mother to our three sweet, rambunctiously giggly and happy children, they are my everything. I am also a 36-year old woman who is about to take on cancer! This is our story.